Top customer reviews

There was a problem filtering reviews right now. Please try again later.

Knife is perfect for doing sushi at home. I did also buy two King 1000 grit and 6000 grit stones and after I sharpened the knife it cut paper with just the weight of the blade.The knife is prone to corrosion. I had left it in the sink overnight and I got a few rust spots that I was able to scotch brite away. I'm also left handed and have no problems using this to slice salmon, cukes, avocado, shrimp and the sushi rolls.Absolutely the sharpest knife I now own and I didn't have to spend a fortune on it.

Pros: cheap, good size for sushi, metal holds a good edge, single edge is good for cutting fishCons: handle may come off at some point, metal is some type of steel and you need to wash it right after use to prevent rust, needs to be finely sharpened to get the best performance (likely need to do this with all knifes though).

The knife is well-balanced and the blade arrived sharp and ready-to-go right out of the box. The handle, however, is porous, somewhat rough, unfinished wood and a bit irritating to the hand and fingers with only moderate usage. I recommend finish sanding with 320-grit sandpaper and sealing with an appropriate water-proof finish. With 20 minutes of work, I am now very pleased.

When this knife arrived, I was impressed. It was more attractive and had a better finish than I was expecting from a yanagiba this cheap.

That was before I took it out of its package, however. I noticed it wasn't as sharp as I expected. No big deal - i have stones and wanted to practice sharpening single-beveled knives anyway. But close examination revealed that it was not actually single beveled. It had a microbevel running the entire back of the knife. Obviously, it was not hollow ground either.

This was pretty much a deal breaker, especially as its listed as a single sided knife in its description. It may well have other good features - the steel may be decent; it looks good for the price. But that doesn't matter when I wanted to buy a yanagi and instead got a double beveled knife that merely looked like one.

Please disregard the previous review by Joanna T.Prout as it is complete nonsense!!!This knife is sharper than many japanese hand forged ones that cost 10 times more. Take an A4 piece of paper, hold it on a corner and you can cut it into spaghetti fine threats without effort.Yes There is a tiny beveling on the reverse side but that is not unusual with "single beveled knifes". I own a single beveled Usuba knife which cost $110,- and is hand forged by a supplier of the japanese royal court and this too has a tiny bevel on the left side! In fact that appears to be the reason that these knifes are so outrageously sharp. I assume that Joanna has ruined her knife by "practicing to sharpen it" as she claims.No, and it does not cut "v-shaped"!Now, I am vegetarian, so I don't cut fish with it but I do cut mangos and ginger root into paper thin slices using the sashimi drawing technic and my word this knife does a good job!!! Given the extremly reasonable budget price this must be one of the best knifes ever!

I have a western style narihira knife (fine groove model- highly recommended from this seller [...] ) that I picked up for about $30 that is one of the nicest knives I have at any price, and I have several traditional and western style japanese knives, highly rated, for north of the $100 mark.

That being said, this knife arrived dull, unable to cleanly slice a sheet of printer paper. I will invest some time to make it screamin' sharp, but the lack of a decent factory edge leaves me a little sad. Pay a little more and get a high quality knife recommended in paragraph #1 above.